Ceasar Salad

From the Encyclopedia of Creative Cooking

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 1  cup  peanut oil
• 1  garlic clove, crushed
• 2  cups  bread cubes
• 2  heads romaine lettuce
• 1  head boston lettuce
• 1  bunch watercress
• 3⁄4 cup  freshly grated parmesan cheese
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon fresh ground pepper
• 1⁄3 cup lemon juice
• 2  eggs, lightly beaten
• 1  dash Worcestershire sauce
• 1 (2 ounce) can anchovy fillets (optional)

Directions

1. Place garlic and oil in jar or bowl. Stir and then let stand at least 60 minutes.
2. Saute bread in 1/4 cup of the oil until golden brown. Drain on paper towels.
3. Tear the lettuces and watercress into a large salad bowl.
4. Combine cheese, salt, mustard, and pepper. Sprinkle over the greens and toss to mix well. Gradually beat the lemon juice and Worcestershire sauce into the eggs. Add 1/3 of the eggs and 1/3 of the remaining oil over salad. Toss. Repeat twice to use all of the eggs and oil. Add the croutons and the anchovies, if using, during the last addition.
5. Serve immediately.